Baja-Style Chili-Lime Fish Cakes

with tomato, arugula, and pepitas salad

$9.95 per serving

Got some picky eaters in your house (maybe even your adult partner) who won't eat fish? Not even one bite, for health's sake? Well, this is a great way to fool them... we mean, enlighten them. After all, who doesn't love cake? These cakes mix tilapia with lime, chili powder, and panko to create flaky, cake-y perfection. Served atop a salad of arugula, pepitas, and tomatoes, we're sure this dish will create some fish lovers in your family, even if they have to be tricked into it.

  • Contains Eggs
  • Contains Fish
  • Contains Wheat
  • Contains Milk
  • Contains Soy
  • Contains Shellfish
  • Contains Peanuts
  • Contains Tree Nuts
A note about serious food allergies
  • Nutrition per serving

  • Calories
    478
  • Carbohydrates
    22g
  • Fat
    30g
  • Protein
    34g
  • Sodium
    593mg
  • Prep & Cook Time
    30-40 min.
  • Cook Within
    3 days
  • Difficulty
    Easy
  • Spice Level
    Mild
With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
Sign Up Today Download Recipe Card
  • In The Box

  • 2 Tilapia Fillets
  • 1 Roma Tomato
  • 2 Limes
  • ½ cup Panko Breadcrumbs
  • 1½ oz. Mayonnaise
  • 2 tsp. Light Chili Powder
  • 2 tsp. Sugar
  • 4 oz. Baby Arugula
  • 1 oz. Pepitas
Baja-Style Chili-Lime Fish Cakes with tomato, arugula, and pepitas salad
  • In Your Kitchen

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan

Recipe shown serves 2

Recipe Instructions

    Before Cooking

    While Cooking

  • Baja-Style Chili-Lime Fish Cakes with tomato, arugula, and pepitas salad
    1

      Before Cooking

    Roast the Fish

    Rinse tilapia fillets, pat dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper. Place tilapia on prepared baking sheet, drizzle with 1 tsp. olive oil, and roast until fish reaches a minimum internal temperature of 145 degrees, 12-15 minutes. Remove from oven, carefully transfer to a plate, and allow to cool 5-10 minutes. While fish roasts, prepare ingredients.

  • Baja-Style Chili-Lime Fish Cakes with tomato, arugula, and pepitas salad
    2

    Prepare the Ingredients

    Core Roma tomato and cut into ½" dice. Zest both limes and juice one lime and half of second lime. Cut remaining half into wedges.

  • Baja-Style Chili-Lime Fish Cakes with tomato, arugula, and pepitas salad
    3

    Prepare the Cakes

    Once tilapia has cooled, shred lightly with two forks. Place panko breadcrumbs, mayonnaise, chili powder, 2 tsp. lime zest (reserve 2 tsp. for salad), 1 Tbsp. lime juice (reserve 2 Tbsp. for salad), ½ tsp. salt, and a pinch of pepper to a medium mixing bowl. Add shredded tilapia and mix until combined and able to be formed into cakes.

  • Baja-Style Chili-Lime Fish Cakes with tomato, arugula, and pepitas salad
    4

    Cook the Cakes

    Form tilapia mixture into four evenly-sized fish cakes, about 4" in diameter. Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add fish cakes to hot pan. If necessary, cook in batches to avoid crowding pan. Cook until browned and warm throughout, 3-4 minutes per side. Remove cakes from heat and set aside. Repeat with remaining cakes, adding oil as needed.

  • Baja-Style Chili-Lime Fish Cakes with tomato, arugula, and pepitas salad
    5

    Make the Salad

    In a medium mixing bowl, combine 2 Tbsp. lime juice, 2 tsp. lime zest, sugar, 2 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Add arugula, pepitas, and diced tomato to bowl and toss. Set aside.

  • Baja-Style Chili-Lime Fish Cakes with tomato, arugula, and pepitas salad
    6

    Plate the Dish

    Place a serving of salad on a plate. Add two fish cakes to plate. Serve with two lime wedges.

With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
Sign Up Today Download Recipe Card